Description
A delightful twist on the classic British dessert, this Maple Pecan Sticky Toffee Pudding features a moist sponge cake made with dates, enhanced by the rich flavors of maple syrup and crunchy pecans.
Ingredients
Scale
- 200 g (7 oz) dates: Pitted and chopped
- 250 ml (1 cup) boiling water: To soften the dates
- 100 g (1/2 cup) unsalted butter: Softened
- 150 g (3/4 cup) brown sugar: Packed
- 2 large eggs: For binding
- 200 g (1 1/2 cups) all-purpose flour: Base of the pudding
- 1 teaspoon baking powder: Leavening agent
- 100 ml (1/3 cup) maple syrup: Adds sweetness
- 100 g (3/4 cup) pecans: Chopped
- 250 ml (1 cup) heavy cream: For the toffee sauce
Instructions
- Soak the chopped dates in boiling water for 15 minutes, then mash slightly.
- Preheat the oven to 180°C (350°F) and prepare a cake pan.
- Cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Whisk together flour and baking powder, then add to the butter mixture alternately with the date mixture.
- Fold in the maple syrup and chopped pecans.
- Bake in the preheated oven until cooked through.
- Prepare the toffee sauce by heating cream and remaining maple syrup.
- Let the pudding cool, then invert onto a plate and drizzle with warm sauce.
Notes
- Use high-quality Medjool dates for the best flavor.
- Consider toasting the pecans for enhanced nuttiness.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Maple Pecan Sticky Toffee Pudding, dessert, British dessert, sticky toffee pudding, maple syrup, pecans